Best Roasted Banana Pecan Cheesecake Recipes

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BANANAS FOSTER CHEESECAKE



Bananas Foster Cheesecake image

If you like cheesecake and bananas, then you'll love this hybrid dessert recipe including pecans, caramel sauce, and dark rum.

Provided by Evil Mime

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 13h15m

Yield 10

Number Of Ingredients 22

¾ cup all-purpose flour
¾ cup finely chopped pecans
4 tablespoons unsalted butter
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas
1 cup sour cream
1 ½ tablespoons fresh lemon juice
1 tablespoon dark rum
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 pinch salt
1 (8 ounce) jar caramel sauce
2 tablespoons dark rum
1 (8 ounce) container whipped topping
2 tablespoons finely chopped pecans, or more to taste
2 bananas, thinly sliced
¼ cup lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  • Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.
  • Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.
  • Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.
  • Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.
  • Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.
  • Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.
  • Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.
  • Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 78.5 g, Cholesterol 127.6 mg, Fat 33.7 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 16.9 g, Sodium 274.5 mg, Sugar 39.3 g

BANANA CHEESECAKE



Banana Cheesecake image

We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 21

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
TOPPING:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Steps:

  • Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

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